Effect of microwave cooking or broiling on selected nutrient contents, fatty acid patterns and true retention values in separable lean from lamb rib-loins, with emphasis on conjugated linoleic acid
- 1 March 2005
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 90 (1-2) , 207-218
- https://doi.org/10.1016/j.foodchem.2004.03.043
Abstract
No abstract availableKeywords
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